e meat with salt, pepper and thyme. Heat the oil
Cut cabbage in half, remove the core, and then cut into quarters.
Red Cabbage and Onions:
Heat oil
dd the sliced onions and sugar and stir well. Reduce the
he sugar. Mix well and soak the red cabbage in it for 2
lt, 4 tbsp sugar, allspice and peppercorns. Rub over meat,
e inside of the duck and put the dried thyme, 2
Heat 2 tbsp of oil in a saucepan and saute the onion until soft. Pour in the vinegar, the remaining oil and 1/2 cup of water. Add the thyme leaves, bring to a boil and add the red cabbage and a pinch of sugar. Mix well and season to taste. Remove from the heat and leave to cool for 2 hours.
Dry roast the sunflower seeds in a frying pan. Mix the red cabbage, apple, green onions, and feta. Garnish with thyme.
Heat the sunflower oil in a small pan and roast the walnuts for about 4 mins, turning as necessary.
Marinate the red cabbage and onion with the vinegar, salt, pepper and olive oil. Peel the orange with a knife to completely remove the pith. Remove the sections from the separating membrane with a very sharp knife and squeeze out any remaining juice.
Mix the trout, cabbage, dates, walnuts, orange segments and orange zest and reserved juice. Serve garnished with sprouts.
In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with coarse salt and ground pepper. Add cider vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.
bay leaves and the peppercorns in a
isp. Remove from the pan and drain on paper towels.
Slice thinly the red cabbage and place water (I used chicken
ntil translucent, then add red cabbage and mushrooms and cook until wilted.
Stir
rowned.
Meanwhile, stir cabbage, apples and onion into bacon in bowl
Combine couscous with 3 cups boiling water in a large heatproof bowl; cover. Let stand for 5 mins; fluff with a fork.
Meanwhile, for the dressing, whisk olive oil, lemon juice and mustard in a small bowl. Season to taste.
Heat a large skillet on high heat. Cook nuts, stirring, for 3 mins or until toasted. Add oil, cabbage and raisins; cook, stirring, for a further 3 mins or until cabbage begins to wilt.
Add cabbage mixture, feta and arugula to couscous. Drizzle with dressing; toss gently to combine. Season to taste.
Slice the romaine into thin ribbons.
Slice the red cabbage as thin as you can.
Toss together in a salad bowl; cover and refrigerate until serving time.
Whisk the remaining ingredients, except blue cheese, in a bowl, until well combined.
Fold in the cheese.
The dressing can be made several days in advance.
Dress the slaw just before serving.
Mince garlic.
Grate or shred red cabbage.
Saute garlic and cabbage in oil.
Add apples, cut into chunks.
Add remaining ingredients and cook until tender.
Good with pork roast.
In a saucepan filled with lightly salted boiling water, cook red cabbage for 5 minutes; then drain.
Discard outer leaves of the red cabbage and ut into quarters. Cut out